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Monday, June 9, 2014

Recipes For A Busy Life

  I have been working out some new recipes, I often find that after following the directions of a recipe it rarely turns out like the picture and/or it doesn't keep well. I will adjust ingredients of recipes so that they fit my requirements for healthy healing so it takes time to work out the kinks of adaption.
 Having accomplished remission from my auto-immune disease two months ago I'm ready to return to work and have been hired to open a store not far from where I live. I was disabled for over a year so adjusting to a busy schedule after being sedentary for so long is proving a challenge.
  It's now summer and embracing the seasonal ingredients are important to me, my on going research to increase my knowledge about foods and how they can hurt or heal me is growing faster than I can cook so recipes that were "go to's" are needing alterations.
  The combination of busy life and increased awareness have stifled my publishing new recipes on my blog but I assure you that many are in the works.
  I look forward to sharing recipes that are inexpensive, seasonal and easy enough to make "doable" for a busy life without compromising the healing qualities of what I eat. In development are many multi-purpose dressings and tips on how to prepare "to go" meals to bring to work or activities. Healthy snacks foods for super busy days, detox remedies to strengthen the immune system and increase energy levels and most importantly comfort meals that make me feel good after a stressful week are also on the list of coming soon blog entries.
  Sharing the joy of healthy healing is something I am quite passionate about and look forward to continuing for years to come.
  Thanks for your interest and encouragement!
Scarlet Vildibill
   

Saturday, May 17, 2014

Lovin' Some Chimmichurri



  I love chimmichurri and can think of a million ways to use it. Being on a strict diet to naturally maintain my health, this is a condiment that's busting with good for me ingredients and is so easy to make! Did I mention how tasty and versatile it is?
  Chimmichurri is originally from Argentina and traditionally uses the herbs parsley and oregano, however I use cilantro for this recipe because it's what I usually have on hand. I always like to make little twists to original recipes because of flavor preference, to save a trip to the grocery or because of cost. (I'm on a strict budget)
  So here is what you will need to make this recipe:


- food processor or ninja or blender.
- extra virgin olive oil
- 12 oz. jar or container
- handful of parsley and cilantro, it comes to about two cups together
- two lemons
- 4-6 cloves of garlic (not in picture whoops)
- red pepper flakes
- sea salt


 Put the parsley and cilantro in the food processor, stems and leaves and set the processor to low speed.


Remove the skin from the garlic cloves and throw them into the processor.


Juice the lemons (you want about 1/4 of a cup of juice, no less then an 1/8 of a cup). Pour the juice into the processor.


Add 1/4 of a cup olive oil gradually. All the ingredients can go into the processor the same way I have pictured above. If there are some stems of parsley or cilantro hanging out on the top, stop the processor and push them down at this point.


Add one teaspoon of sea salt.


Add one teaspoon of red pepper flakes.


When it looks like this it's done.

  Pour it in your 12 oz. container and refrigerate. This stay good for like 2 weeks or longer, not that mine ever lasts that long. I make salad dressing, top my eggs, mix it into cooked brown rice, add it to yogurt for a great chip dip, coat fish with it before grilling or top meat with it. If you want to see what I'm using it for you can follow me on Instagram, I'll put a link up on this blog or you can go to my Google+ account and it's linked there.


Sunday, May 11, 2014

Hungry For Sausage and Green Beans



  I've been hungry for green beans and sausage, I add a few other ingredients and made it a one skillet meal. This dish is 341 calories and feeds 4 people or 2 with leftovers for lunch the next day. To health up my craving I added oyster mushrooms which have awesome immune builders in them and they are inexpensive (I got mine for 2.99 a package). I didn't add any fat since sausage is already fatty. Here's how I did it:

This is what you will need: Large skillet with lid, 2 smoked sausage links, one yellow onion, one bag of frozen Italian cut green beans, 10-15 grape tomatoes and 2 packages of oyster mushrooms.

Heat the skillet on medium high heat.


Slice the sausages and brown them a bit in the skillet so I can get a little crisp on them, then I add enough water to cover the bottom of the skillet.

While the sausages are browning I chopped up the onion and mushrooms into bite size pieces.


 I let the water bubble but not evaporate before adding all the veggies.

Add the onions, mushrooms and entire bag of frozen green beans, stir them up together, turn the heat to medium low and put the lid on. Let it all cook together for 20 minutes.



Give everything a quick stir. Add the tomatoes whole and put the lid back on for another 5-10 minutes and it is ready to serve.

I put mine over power greens but you could do brown rice or quinoa. Paired with my Go To Cucumber Salad and topped with 1/4 of an avocado it was super delicious!


So yummy and only 528 calories for the entire meal!

My Go To Cucumber Salad




  I make this salad all the time; cucumbers are inexpensive to buy and with the temperatures rising this salad is light and refreshing. It's only 87 calories a serving and I eat it as a side or use it to top power greens for a meal. This is a super easy recipe that keeps well in the frig... here's how I make it:



You'll need: rice vinegar, olive oil, one lemon, handful of parsley, 3 green onions, a cucumber and a bunch of radishes.


Peel, slice and quarter the cucumber.


Wash the radishes after removing the tops, cut the ends off and quarter them.


Coarsely chop parsley and include the stems.


Use the peeler to remove lemon zest 3-4 times, half the lemon and juice the both halves.

Add 2 tbsp. of rice vinegar.


Add 2 tbsp. of extra virgin olive oil.

Toss it, add sea salt to taste and refrigerate for an hour or longer. Super easy, simple flavors and so refreshing! Enjoy!

Saturday, May 10, 2014

Steelcut Oats with Berries

   I love maple syrup and plain oatmeal for breakfast, it's easy and tasty so to satisfy that craving and help my dietary changes be more comfortable, steelcut oats and berries are my alt.
  A couple of things I think are important about this recipe, the fiber from the steelcut oats helps push things out while it's a slow carb so it doesn't spike my sugars, the berries not only satisfy my tastebuds with a sweet flavor but they also contain fiber and are a fruit that is low in sugar and both help me meet daily dietary requirements.
  I just follow the directions on the packaging for the oatmeal minus salt and add frozen organic berries at the end. Because steelcut oats take so much longer than quick or instant oats I make 2-4 servings at a time so it's more convenient.
  It's not the sweet that is normally associated with oatmeal so it takes getting used to but because I am balancing bacteria levels and avoiding a flare up of my HS so it will have to do! It is very satisfying and one of my favorite breakfasts!

Thursday, May 8, 2014

What Scarlet Eats

  Because of health issues, I have had to change the way I eat completely. It's been a challenge to maintain and unless you a have chronic disease, probably a 24/7 commitment is not for you. However, with the constant need for detoxing and need for new ways to make this realistic for the rest of my life, I have had to search and find recipes and research how foods effect my body so I can tweek or create my own recipes.
  The food I eat is low carb, low sugar (no refined sugars), low fat, low calorie and healing. With more than 20 years working in the food service industry and a life long interest in healthy, fresh foods, writing recipes has always been part of my lifestyle.
  I don't follow any specific diet plan, just take many and mix them together. My goal is to be able to maintain eating this way for the rest of my life so my disease will remain in remission. My recipes will be real, delicious, simple and feel good without feeling deprived.
  Everything I post is what I eat and hopefully you will too!